Discover the flavors and stories behind Mexican spirits, beyond the smoke
2 hrs
Up to 10 people
5 tastings, Cocktail, Guide
Explore Mexican spirits on a guided walk through Roma Norte's specialist bars. This is a tasting focused on understanding what's in your glass, not a bar crawl or drinking game, with a selection that lets agave, fruit, herbs, and earth come through without smoke dominating.
Stop 1: La Principal Start with Los Juertes, a spirit distilled from pulque, one of Mexico's oldest drinks. Then choose one: sotol, served from a bottle with a coiled snake inside and made from Dasylirion (not agave), or a mezcal from Guerrero for guests who'd rather stay with agave.
Stop 2: Matuche, a bar dedicated entirely to Mexican spirits Taste three distinct mezcal expressions side by side, guided through what separates one from another: Máxima, an ensamble from Puebla; Huaxe, crushed with a stone tahona and fermented with wild yeasts in Oaxaca's Mixteca Alta; and Dr. Montesinos, from Agave durangensis. Compare the same mezcal in a clay jícara and in glass.
Stop 3: Barra Lupe Close with a Mezcal Paloma and a proper toast.
Cancel at least 24 hours before the start for a full refund. No refunds or changes within 24 hours. All deadlines use local time. If canceled for bad weather, you'll be offered a new date or a full refund. If the minimum number of travelers isn't met, you'll be offered a new date, an alternative experience, or a full refund.
Product ID: 6GVQDC
Yes. Gluten-free, lactose-free, and vegetarian diets can be accommodated on the mezcal tasting.
The tour has a maximum group size of 10.
Transportation to and from the meeting point, additional drinks, independent purchases, and gratuities aren't included in the listed price. If you choose to tip, 10–15% of the tour price is suggested; you can tip your guide directly at the end.
Colima 76, Ciudad de México, Mexico
Amazing experience! Loved the taco stand and the diversity of Mexican food
Juan Andres Castillo
February 19, 2026
Amazing experience! Loved the taco stand and the diversity of Mexican food
Juan Andres Castillo
February 19, 2026
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